Lately I've been making designs on ice cubes using the Ice Designer tool or these Cookie Stamps. I even wrote a story about how Patterned Ice Conquered Drinkstagram. Well in my fairly regular perusal of Amazon for new ice stuff I came across these stamps that are used to impress... Read more →
As you know, I make ice in an insulated cooler in the process known as directional freezing first demonstrated here on Alcademics in 2009. Lately I've been playing with an ice sphere press to make super nice looking ice balls. But the problem is that the ice spheres are about... Read more →
You can make clear ice cubes in a tray in a cooler by punching holes in the bottom of each cube compartment and setting the tray on a riser. This is described here. Most commercial clear ice cube trays work similarly. But cubes are not the only shape of clear... Read more →
As you're probably aware, patterned ice is the new logo ice. You can make patterned ice with an ice designer ($160) or a meat tenderizer ($13), and recently I purchased some cookie stamps ($27) to give those a try. The round shape can be limiting, but they're pretty large and... Read more →
Carey Jones recently wrote a review of countertop ice makers, and interviewed me for it. I also consulted with experts: Camper English, known in the cocktail industry as the ice authority, and author of upcoming work The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts; and Aaron... Read more →
In my first story for Vinepair.com, I wrote about patterned ice - the history and the trend. I'm pretty proud of this one! Read it here. Read more →
A lot of times I make clear ice in a Ghost Ice or Clearly Frozen tray and after a day and a half or so, it's plenty of frozen enough. If I let it go for two days or longer it is harder to remove the ice cubes - or... Read more →
I was searching for some information on Wenham Lake Ice and stumbled across this article in The Food Journal, published in London in 1873. Wenham is a lake in Massachusetts and its ice was famous and exported to London (I have some interesting info about that in Doctors and Distillers),... Read more →